基于麸米土炒法的山药不同炮制品物性参数与化学成分回归关系分析

Study on Regression Relationship Between Physical Parameters and Chemical Components of Different Processed Products of Chinese Yam Based on the Method of Stir Frying with Bran, Rice or Soil

目的建立山药不同炮制品物性参数与化学成分之间的回归模型,为山药后续研究提供参考。方法山药饮片经麸炒、米炒、土炒后,德尔菲评价优选出得分最高炮制品,测定物性参数,并对物性参数进行系统聚类分析;紫外分光光度法测定淀粉、多糖含量,HPLC测定尿囊素含量;SPSS 26.0在物性参数与化学成分之间建立线性回归模型,GraphPad 9.0绘制线性关系图。结果山药饮片经麸米土炒后的氧化值、蒸馏液pH值、色度呈现增加趋势,相对密度、吸水率、pH值下降,系统聚类分析将物性参数分为3类。麸米土炒后山药总淀粉、尿囊素含量下降,多糖含量增加,与生品相比存在明显差异(P<0.05)。吸水率和总淀粉呈显著正相关,相对密度和多糖、氧化值和尿囊素呈显著负相关,三者的线性回归模型R2>0.9。结论山药麸米土炒后的物性参数、化学成分变化明显,在一定程度上,可以使用相对密度、吸水率、氧化值等物性参数来指征山药内在质量优劣,为山药炮制品质量评价提供参考依据。

Objective To establish the regression model between physical parameters and chemical components of Chinese yam after different processing methods,so as to provide reference for the follow-up study in Chinese yam.Methods After processed with bran,rice or soil,Delphi method is used to evaluate and select the highest-scoring processed product for measuring physical parameters,and the physical parameters are classified using systematic clustering analysis.UV spectrophotometry and HPLC are used to determine the contents of starch,polysaccharide and allantoin in the processed products.The linear regression model between physical parameters and chemical components are established using SPSS 26.0,and the linear regression mode is drawn using GraphPad 9.0.Results After processed with bran,rice or soil,the oxidation value,pH value of distillate and chromaticity show an increasing trend in the processed products of Chinese yam,and the relative density,water absorption rate and pH value decrease.The physical parameters are divided into 3 categories by systematic cluster analysis.After processed with bran,rice or soil,the contents of total starch and allantoin in Chinese yam decrease,and the content of polysaccharide increase,which is significantly different from that of raw products(P<0.05).The water absorption rate is positively correlated with total starch,the relative density is negatively correlated with polysaccharide,and the oxidation value is also negatively correlated with allantoin.The linear regression model of them is R2>0.9.Conclusion The changes of physical parameters and chemical components after stir frying with bran,rice or soil processing of Chinese yam are significant.The physical parameters of relative density,water absorption rate and oxidation value can be used to indicate the internal quality of Chinese yam to a certain extent,and provide reference for the quality evaluation of processed products.